Thursday, July 7, 2016

Cherry Blueberry Tart


It's been a crazy (but wonderful) 2 weeks. As you would know by the absence of me from this here blog. But don't forget, if you miss me, you can always find me over at AZ Foodie for some fun recipes and write-ups as well. After recovering from a weekend of fun and sun in Santa Barbara for a very good friend's wedding, we are barely back in the swing of things before heading back out of town this weekend to spend some time in weather that's about 20-30 degrees lower than the blazing hot sun of Phoenix, and I couldn't be happier. All of this 4th of July weekend and cabin fun is what inspired today's recipe, a fresh Cherry & Blueberry tart, thrown together in just minutes, and on the table just in time for dessert!



Cherry Blueberry Tart

Ingredients:
  • 1 sheet puff pastry, thawed
  • 2 cups pitted cherries
  • 1 cup fresh blueberries
  • 1/2 lemon, juiced
  • 1/2 lemon, zested
  • 1/4 cup fine granulated sugar
  • 2 tbsp. coconut oil
  • sanding sugar and/or powdered sugar for garnish

Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, carefully mash the cherries with the lemon juice, lemon zest, and sugar. You just want them slightly flattened, not turned into mush. Add in the blueberries and toss to combine.

Sprinkle some flour on your work surface and roll out the puff pastry into an 1/8 inch thin rustic rectangle. Specific size or shape does not really matter here.

Pour the fruit filling onto one half of the rectangle, leaving about 1/2 inch border around the outside. Brush 1 tbsp. coconut oil around the edge of the filling and then take the other half of the puff pastry and close it over the top of the filling.


Using a fork, press down firmly around the edges of the tart to seal the edges. Brush the remaining coconut oil on top and sprinkle with sanding sugar.

Bake on the middle rack of your oven for 30 minutes until golden brown. Remove and allow to cool for 5 minutes before slicing and serving. Sprinkle with powdered sugar if you prefer.

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